Jungle Bird
  1. Combine 1½ oz. blackstrap rum, 1½ oz. freshly squeezed pineapple juice, ¾ oz. Campari, ½ oz. freshly squeezed lime juice, and ½ oz. 1:1 simple syrup in a cocktail shaker filled with ice. Shake until well chilled, and strain into a double old-fashioned glass over a large ice cube. Garnish with the pineapple wedge or leaf (or both).

  2. Editor’s note: This recipe was originally published in ‘Amaro’ by Brad Thomas Parsons and first appeared on Epicurious in June 2020.

Course🍹Beverage

Diets🌱Vegan🌾Gluten-free...

Category🍹Cocktail

CuisineTropical

Occasions🎉Celebration🎊Party

Season☀️Summer

DifficultyEasy ⏰ 5m

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